FORMULASI PERONA PIPI DENGAN KOMBINASI PEWARNA EKSTRAK BUAH BUNI (Antidesma bunius L) DAN EKSTRAK KELOPAK ROSELLA (Hibiscus sabdariffa L) SEBAGAI PEWARNA
DOI:
https://doi.org/10.36387/jiis.v9i1.1870Keywords:
Antidesma bunius L, Quality Evaluation, Blush onAbstract
The coloring agent plays important role in blush on preparation. Antidesma bunius L fruit and Hibiscus sabdariffa L flower are natural and harmless colorants. Both have anthocyanin content, which contributes to their color. In this study, the formulation of blush using a combination of Antidesma bunius fruit extract and Hibiscus sabdariffa L flower is developed. pH, temperature, and light intensity can all have an impact on anthocyanin stability. The extraction process is carried out using the maceration method, with 70% ethanol as the solvent and citric acid added to maintain the stability of the anthocyanin. Blush on is developed as a cream with a combination of both extracts in varying concentrations. The combination of both extracts not only maintains the pigment's stability at pH 3, 4, and 5, but also increases antioxidant activity, as a highly potent antioxidant with an IC50 value of 40 ppm. The blush on formulation using a 2:1 ratio of Antidesma bunius L fruit extract and Hibiscus sabdariffa L flower extract, with concentration of 80 times IC50 (F3K), shows sufficient physical qualities, antioxidant activity (IC50 = 231.55 ppm), and stable pigments. Based on these findings, the combination of Antidesma bunius L fruit extract and Hibiscus sabdariffa L flower extract could be used as an alternative natural coloring in cosmetics with antioxidant activity.
References
Amalia, F., Afnani, G. N., Musfiroh, A. Fikriyani, A. N., Ucche, S. 2013, Extacton and stability test of anthicyanin from buni frutis (Antidesma bunius L) as an alternative natrual and safe food colorants, Journal of Food and Pharmaceutical Sciences; 1: 49-53.
Fahdi, F., Sari H., Dewi, S. A., Meliala, D. I. P, 2021, Formulasi ekstrak buah naga merah (Hylocecerus polyrhizus) sebagai sediaan pemerah pipi (blush on), Jurnal Penelitian Farmasi & Herbal;3(2): 21-28.
Hamka, Z., 2020, Skirining Antioksidan Ekstrak Buah Buni (Antidesma bunius (L) Spreng.) Asal Kabupaten Enrekang dengan Metode Peredaman Radikal DPPH, Jurnal Kesehatam Yamasi Makassar; 4(2):1-8.
Handayani, F.,Apriliana, A., Natalia., H.,2019, Karakterisasi Dan Skrining Fitokimia Simplisia Daun Selutui Puka (Tabernaemontana macracarpa Jack), Jurnal Ilmiah Ibnu Sina; 4(1): 49-58.
Hermawati, Y., Roefieq, A., Wahyono, P. 2015, Pengaruh Konsentrasi Asam Sitrat Terhadap Karakteristik Ekstrak Antosianin Daun Jati Serta Uji Stabilitasnya dalam Es Krim, Prosiding Seminar Nasional Pendidikan Biologi, Indonesia, 21 Maret 2015, FKIP Universitas Muhammadiyah Malang, 301-308.
Jamaludin, W.B., Masytoh, N., Susiani, E.F., 2023, Formulasi Dan Uji Aktivitas Antioksidan Granul Effervescent Dari Kombinasi Ekstrak Etanol70% Bunga Rosella (Hibiscus sabdariffa L.) Dan Bunga Telang (Clitoria ternatea L.); Jurnal Ilmiah Ibnu Sina; 8(1): 1-10.
Nisa, M., Parinding, A.M., Umar, A.H., Khairi, N., Maulita, A.A., Hendrarti, W., Aisyah, A.N.,2019, Mikroenkapsulasi Ekstrak Buah Buni (Antidesma Bunius L.) Menggunakan Maltodekstrin Dengan Metode Spray Drying, Jurnal Ilmiah Ibnu Sina; 4(2): 285-294.
Noviyanty, Y., Hepiyansori., Niarisessa, L., 2018, Ekstrak Buah Delima (Punica Granatum L) sebagai Formulasi Lipstik, Jurnal Ilmiah Ibnu Sina; 3(1): 45-54
Pramitasari, R., Angelica, N., 2020, Ekstraksi, Pengeringan Semprot dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.), Jurnal Aplikasi Teknologi Pangan; 9(2): 83-94.
Pratasik, M.C.M., Yamlean, P.V.Y. And Wiyono, W.I., 2019, Formulasi Dan Uji Stabilitas Fisik Sediaan Krim Ekstrak Etanol Daun Sesewanua (Clerodendron Squamatum Vahl.), Jurnal Pharmacon; 8(2): 261
Rahman, A., Malik, A., Ahmad A. R., 2016, Skrining fitokimia dan uji aktivitas antioksidan ekstrak etanolik buah buni (Antidesma bunius (L.) Spreng), Jurnal Fitofarmaka Indonesia; 3(2): 159-163.
Sari, P., Agustina, F., Komar, M., Unus., Fauzi, M., Lindriati, T., 2005, Ekstraksi Dan Stabillitas Antosianin Dari Kulit Buah Dawet, Jurnal Teknologi Dan Industri Pangan;16(2):142–150.
Sinaga, A.A., Luliana, S., Fahrurroji, A., 2015, Losio Antioksidan Buah Naga Merah (Hylocereus polyrhizus Britton and Rose), Pharm Sci Rest; 2(1):11-20.
Supomo., Sa`adah, H., Syamsul, E.S., Kintoko, Astuti, H., Witasari., 2020, Karakterisasi Parameter Spesifik Dan Parameter Non Spesifik Akar Kuning (Fibraurea tinctoria) Jurnal Ilmiah Ibnu Sina; 5(2): 416-425.
Wicaksono, I, B., Ulfah, M., 2017, Uji Aktivitas Antioksidan Kombinasi Ekstrak Etanol Daun Sirsak (Annona muricata L.) dan Daun Jamu Biji (Psidium guajava L.) dengan metode DPPH (2,2-difenil-1-pikrilhidrazil), Inovasi Teknik Kimia; 2(1): 44-48.
Winarti, S., Firdaus, A., 2010, Stabilitas Warna Merah Ekstrak Bunga Rosela untuk Pewarna Makanan dan Minuman, Jurnal Teknologi Pertanian;11(2): 87-93.
Wiraputra, H., Nainggolan, M., Sitorus, P., 2018, Senyawa Saponin Hasil Isolasi dari Buah Buni (Antidesma bunius (L) Spreng), Talenta Conference Series;1: 264-270.
Wu, H.Y., Kang, K. M., Chiang,P.Y. 2018, Roselle anthocyanins: antioxidant properties and stability to heat and pH, Molecules; 23(6):1357.
Yuliana, A., Nurdianti, L., Fitriani, F., Amin, S., 2020, Formulasi dan evaluasi kosmetik, Fitofarmaka: Jurnal Ilmiah Farmasi; 10(1): 1-11.
Yusuf, M., 2018, Handbook of renewable materials for coloration and finishing, Scrivener Publishing, USA:189-192.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Jurnal Ilmiah Ibnu Sina
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
